INDEX Home APPETIZERS AND SNACKS Section: A - M Section: N - Z MEATS AND MAIN DISHES Section: A - M Section: N - Z SALADS AND VEGETABLES Section: A - M Section: N - Z BREADS, PASTA AND RICE Section: A - M Section: N - Z DESSERTS Section: A - M Section: N - Z	Artichoke Nibbles with Dill Dip: Donated by Toni Sabol 2 6 oz. jars Marinated Artichokes 1 Small Onion, chopped 1 Clove Garlic, mashed 4 Eggs 1/4 Cup Bread Crumbs 1/4 Teaspoon Salt 1/8 Teaspoon each: Pepper, Oregano and Tabasco 1/2 lb. Grated Cheddar 2 Tablespoons Minced Parsley

Drain marinade from one jar artichokes into frying pan. Drain other jar; discard marinade. Chop all artichokes; set aside. Add onion and garlic to pan; saute until limp. In bowl, beat eggs. Add bread crumbs, salt, pepper, oregano, and tabasco. Stir in cheddar, parsley, artichokes and onion mixture. Pour into greased 9x11 pan; bake for 30 minutes at 350 degrees (or until set). Cool in pan. Cut into 1" squares. Serve hot or cold, with Dill Dip. Dill Dip 2/3 Cup Mayonnaise 2/3 Cup Sour Cream 1 Tablespoon Grated Onion 1 Teaspoon Parsley 1 Teaspoon Dill 1 Teaspoon Beau Monde Seasoning Mix well; chill.

Deviled Eggs: Donated by Toni Sabol 6 Hard Boiled Eggs 1/2 Teaspoon Salt 1/2 Teaspoon Dry Mustard 1/4 Teaspoon Pepper 3 Tablespoons Mayonnaise Paprika

Cut shelled eggs lengthwise, in half. Slip out yolks; mash with fork. Mix in seasoning. Fill egg whites with egg yolk mixture, heaping it up lightly. Sprinkle paprika on top, as garnishment. Chill until ready to serve. Serves 6.

Holiday Ham Ball: Donated by Toni Sabol 3 Cups Bisquick Baking Mix 1 1/2 Cups finely chopped, fully cooked Smoked Ham 4 Cups shredded Cheddar (16 oz.) 1/2 Cup grated Parmesan Cheese 2 Tablespoons Parsley Flakes 2 Teaspoons prepared Spicy Mustard

Heat oven to 350. Lightly grease jelly roll pan, 15.5 x 10.5 x 1". Mix all ingredients thoroughly. Shape mixture into 1" balls. Place about 2" apart in pan. Bake 20-25 minutes, or until brown. Immediately remove from pan. Serve warm. Makes about 7 dozen appetizers.

Hot Buttered Rum Batter: Donated by Rosamary Persinger 1 Quart Vanilla Ice Cream 1 lb. Butter 5-6 Teaspoons Cinnamon 1/4 Teaspoon Cloves 6 Tablespoons Brown Sugar Slowly melt the ice cream and butter; add remaining ingredients. Cover tightly and refrigerate. When ready to use, add 1 - 2 tablespoons of this batter to a cup of boiling water and a shot of rum. Enjoy!

Mexican Bean Dip (Frijoles Con Queso): Donated by Toni Sabol 1 16 oz. can Refried Beans 1/2 packet Taco Seasoning 1 6oz. can Avocado Dip 1 8 oz. container Sour Cream 2 Large Tomatoes, diced 1 Small Onion, diced 1/4 Cup Black Olives, chopped 1 (4oz.) diced Green Chiles 1 1/2 Cup (8 oz.) Monterey Jack Cheese, shredded

Mix bean and taco seasoning together. Layer medium serving tray with bean mixture, then the avocado dip, then the sour cream, etc... following order as described above. Serve with Tortilla Chips.